Maple-Pecan Cheesecake


Tip: Mix crust ingredients in springform pan, then press to form crust.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 39%
  • Fat: 12.2g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 10.5g
  • Carbohydrate: 32.6g
  • Fiber: 0.2g
  • Cholesterol: 35mg
  • Iron: 0.8mg
  • Sodium: 489mg
  • Calcium: 162mg


  • 2/3 cup graham cracker crumbs (about 8 cookie squares)
  • 2 tablespoons sugar
  • 1 tablespoon margarine, melted
  • 1/2 teaspoon ground cinnamon
  • Cooking spray
  • 2 (8-ounce) blocks Neufchâtel cheese, softened
  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups maple syrup
  • 3 large egg whites
  • 1/4 cup chopped pecans, toasted
  • 1 pecan half (optional)
  • Flowering mint sprig (optional)


  1. Preheat oven to 400°.
  2. Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Let cool on a wire rack.
  3. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended.
  4. Preheat oven to 525°.
  5. Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525° for 7 minutes. Reduce oven temperature to 200°, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with pecan half and mint, if desired.
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